Baked Lemon Butter Chicken

If you are searching for a stress free flavor packed Sunday dinner that will have your family singing your culinary praises my Baked Lemon Butter Chicken is your answer It comes together in just a few simple steps and always gets rave reviews at my table

My first try at this was on a busy weekend when I wanted both comfort and ease Now it has become the most requested recipe from my nieces when they stay over

Ingredients

• Dark meat chicken pieces: select drumsticks and thighs as they stay moist and flavorful remove any excess fat before cooking
• Kosher salt: brings out the flavor in the chicken and balances richness using flaked salt ensures even seasoning
• Smoked paprika: adds a gentle smokiness and beautiful color look for bright vibrant powder for best flavor
• Montreal chicken seasoning or your favorite chicken seasoning: brings savory spice and depth check labels for quality and fresh aroma
• Butter: this creates the silky base for the sauce use high quality unsalted butter for best results
• Red onion: minced finely for a sweet and subtle bite choose firm heavy onions with shiny skin
• Flat leaf parsley: fresh and chopped for brightness fresh parsley is best used right after purchase
• Garlic: minced for aromatic depth avoid any green shoots for sweetest flavor
• Red pepper flakes: add gentle heat adjust amount based on your spice preference opt for flakes with bright color and aroma
• Chicken stock: adds savory backbone to the sauce use low sodium stock to control saltiness
• Fresh lemon juice: wakes up all the flavors squeeze from real lemons and avoid bottled juice
• Freshly grated Parmesan cheese: melts into the sauce for creamy texture and umami select a wedge and grate just before cooking
• Heavy whipping cream: gives the sauce richness and body choose cream with a higher fat content for best texture

Step by Step Instructions

Melt the Butter

Place a skillet on medium heat and add butter Let it melt until it starts to foam This builds the creamy foundation for your sauce

Sauté Aromatics

Add your chopped red onion to the hot butter and let it cook for about two minutes stirring occasionally The onions should smell fragrant but not browned

Build the Sauce Base

Stir in fresh chopped parsley and minced garlic Mix thoroughly so the aromatics release their flavor Next squeeze in the lemon juice and add a pinch of red pepper flakes Stir well The lemon will help create a zesty backdrop

Incorporate Stock and Cheese

Pour the chicken stock into the skillet letting it sizzle Then sprinkle in the freshly grated Parmesan cheese Keep mixing and let the cheese melt fully creating a silky texture

Finish with Cream

Pour in the heavy whipping cream stirring until it is fully combined Let the sauce come just to a simmer so it thickens slightly Remove from heat and cool for a couple of minutes

Prepare the Chicken

Pat the chicken pieces dry with a paper towel and season generously with kosher salt smoked paprika and your chosen chicken seasoning Toss it all together so every piece is well coated

Arrange and Sauce

Place the seasoned chicken evenly in a baking dish Pour your cooled lemon butter sauce all over the top making sure it seeps between each piece

Bake Until Tender

Slide the dish uncovered into a preheated oven at three hundred seventy five degrees Bake for one hour and forty five minutes flipping the chicken halfway through so each side soaks up the sauce

Broil for Crisp Skin

Turn on your broiler Place chicken skin side up under the broiler until the skin is golden and bubbly Just a few minutes here will give the most tempting crust

Baste and Serve

Once out of the oven spoon the sauce over each piece Before serving let the chicken rest five minutes This locks in the juiciness and allows flavors to merge

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I am always amazed by how perfectly the Parmesan melts into the sauce turning it into something almost decadent My favorite memory is my nephew sneaking extra sauce with his bread before the chicken even hit his plate

Storage Tips

Leftovers should be cooled to room temperature then stored in an airtight container in the refrigerator The flavors will deepen by the next day making this an excellent make ahead meal The sauce may thicken overnight so adding a splash of chicken stock when reheating keeps things smooth

Ingredient Substitutions

If you do not have smoked paprika sweet paprika can work in a pinch For the seasoning blend try Italian herbs or a little extra garlic and onion powder Dairy free butter and plant based cream can also be swapped in if you need to avoid dairy Fresh basil or dill can stand in for parsley for a new herbal note

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Serving Suggestions

Serve this chicken right from the baking dish with plenty of sauce on the side Fresh crusty bread or simple rice do wonders to catch every drop A lemon wedge and sprinkle of extra parsley brighten the plate Roasted vegetables make a colorful and nutritious side dish

Cultural Historical Context

Baked chicken with butter and citrus traces its roots to Mediterranean home cooking where cooks rely on everyday ingredients to build layers of flavor Lemon and Parmesan together are classic in Italian kitchens I love knowing I am channeling generations of home cooks every time I make this dish

Recipe FAQs

→ Can I use white meat instead of dark meat chicken?

Yes, you can substitute chicken breasts or tenderloins. Adjust baking time, as white meat cooks faster and may dry out if overbaked.

→ Is it possible to prepare the lemon butter sauce ahead?

Absolutely. Prepare the sauce and store in the refrigerator for up to two days. Warm gently before pouring over the chicken.

→ What sides pair well with this dish?

It pairs beautifully with roasted vegetables, mashed potatoes, steamed rice, or a crisp green salad to balance the rich flavors.

→ Can I make this dairy-free?

For a dairy-free version, use plant-based butter, omit the cream, and substitute nutritional yeast for Parmesan if desired.

→ How do I reheat leftovers?

Reheat in an oven-safe dish at 325°F until warmed through, or use a microwave with a cover to retain moisture.

→ Is it necessary to broil at the end?

Broiling enhances the color and flavor of the skin, offering a crispy finish, but you can skip this step if preferred.